Back on the Commune Spinach Lasagna

Description
Always check the ingredients to make sure the product is vegan.

Ingredients
Tofu and Spinach Mixture:
 * 9 Lasagna Noodles Cooked According to Box Instructions
 * 1 Box Frozen Chopped spinach (Thawed)
 * 1 Pkg firm tofu
 * 1 Box Soft Silken Style tofu
 * 1 Large Onion Chopped
 * 1 Tsp basil
 * 1 Tsp oregano
 * 1 Tsp thyme
 * 1 1/2 Tsp salt
 * Fresh Ground black pepper
 * 2 cloves garlic (Crushed)
 * 2 Tsp whole grain Dijon mustard

White Sauce:
 * 4 Tbsp Vegan margarine*
 * 4 Tbsp flour
 * 1 Tsp mustard Powder
 * 1/4 Tsp salt
 * 3 Cups soy milk

Directions

 * 1) Saute onions in olive oil until they begin to brown.
 * 2) Add spinach and heat for a minute. Set aside to cool.
 * 3) In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese like consistency.
 * 4) Add spinach mixture to tofu.
 * 5) Add remaining ingredients and stir until everything is properly mixed.
 * 6) Cover bowl and refrigerate for at least 2 hours.
 * 7) The longer it has to sit the more the flavour will soak in.
 * 8) Only make the white sauce when you are ready to put the lasagna together.
 * 9) To make the white sauce, melt the margarine in a sauce pan, add the flour and whisk into a paste.
 * 10) Add soy milk, and continue whisking until the mixture thickens.
 * 11) Grease a lasagna pan and place 3 noodles on the bottom.
 * 12) Pour 1/3 of the white sauce over the noodles.
 * 13) Spread half of the spinach mixture on top of the white sauce and noodles.
 * 14) Make one more layer using the remaining spinach mixture.
 * 15) Place noodle on the top and pour the remaining white sauce over the lasagna.
 * 16) Dot top with margarine.
 * 17) Cover the dish with aluminum foil and bake in a 375° oven for 30 minutes.
 * 18) Remove foil and brown top
 * 19) Let cool for 5-10 mins before serving.